Alfonso is a distinguished Amontillado from the Jerez Superior region of Andalusia, Spain. The vineyards are planted on predominantly Albariza soil, a white, chalk-rich earth containing up to 60% chalk. This soil has an exceptional capacity to retain moisture, crucial during Jerez’s long, hot, and dry summers, where irrigation is prohibited. The area benefits from a unique microclimate shaped by the Atlantic Ocean and the nearby Guadalquivir and Guadalete rivers. Prevailing winds include the moist and cool Poniente and occasional hot, dry Levante winds from North Africa. Average humidity reaches 70%, with annual rainfall around 600 litres per square metre. The harvest typically begins in mid-August and lasts no more than three weeks.

Winemaking

The must used for Alfonso comes from the second press of pneumatic Willmes presses, selected to provide greater structure and body. After fermentation to 11–12% ABV, the wine is fortified to 18% and enters the Alfonso Solera. Each cask is left with an empty 100-litre headspace to maximise contact with oxygen, allowing the wine to undergo complete oxidation. Alfonso matures in American oak casks for an average of eight years under the supervision of master blender Antonio Flores, following the traditional Solera system.

Tasting notes

Alfonso displays a golden amber colour as a result of extended oxidative ageing. On the nose, it reveals rich, round aromas with prominent notes of Palomino nuts, such as hazelnuts and walnuts. Subtle hints of oak and spiced undertones evoke truffle and leather. The palate is full-bodied and structured, with a long, complex finish featuring delicate vanilla nuances and a surprising hint of sweetness.

Food match

Serve slightly chilled at 10–12°C in a small white wine glass. Alfonso pairs beautifully with rich meat stews, cured meats, beef or goose consommé, and gelatinous meats such as oxtail or pork cheeks, where its dryness perfectly balances the dish.

Grape

Palomino 100%

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